Indian food is ubiquitous in England, and Chef Vivek Singh is one of the chefs credited with bringing the food from hot to haute in London. He likes to describe his food at The Cinnamon Club as "modern, evolved Indian cuisine. It's a brilliant marriage of new and old, of East and West, of traditional Indian spices with the best of european products and produce." This week he brought his East-West marriage feast further west, by creating a pop-up Cinnamon Club in NYC's Desmonds. "Vivek and I knew each other in London" explains Chef David Hart "and when I heard that he wanted to do some cooking in the U.S., I suggested that he use our kitchen." From February 4–11, the upscale bangers and mash and duck pot pie that are normally on offer are being replaced with Bombay spiced vegetables with cumin, seared scallops and Lucknow Galouti kebab, clove smoked saddle of lamb and a t
andoori style Alaskan salmon with dill mustard and
green pea relish, which he shared the recipe for with Cooking District.
Does this trip mean that a Cinnamon Club NYC is in the future. "Not really, but maybe one day" Singh allows. For now he is focused on the March opening of his newest London spot, Cinnamon Soho.